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Lobster Cantonese

2 lb Lobster tails
1 Clove garlic, minced
1 ts Fermented black beans, rinsed and drained
2 tb Oil
1/4 lb Ground pork
1 1/2 c Hot water
1 1/2 tb Soy sauce
1 ts MSG (optional)
2 tb Cornstarch
3 tb Dry sherry
1 Egg
3 tb Water
Cilantro sprigs
Green onion curls
Hot cooked rice


With sharp knife, pry lobster meat from shell and slice into medallions. Mince garlic and black beans together. Heat oil in wok or skillet and add garlic mixture. Cook and stir a few seconds. Add pork and cook about 10 minutes, stirring to break up meat. Add hot water, soy sauce and MSG. Add lobster medallions and cook 2 minutes. Mix cornstarch and sherry and stir into sauce. Beat egg with 3 tablespoons water and blend into sauce. Cook over low heat 30 seconds, stirring constantly. Sauce should be creamy but not heavy. Spoon sauce into center of platter. Arrange medallions in sauce in decorative pattern. Garnish with cilantro and green onion curls. For each serving, place a few lobster medallions over rice in bowl. Spoon sauce over lobster.





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